Blackberry Ice Cream Sauce

Blackberry Ice Cream Sauce

3 T. lemon juice

3 T. cornstarch

4 c. blackberries

1/4 c. water (more if needed)

1/2 to 3/4 c. sugar (as needed)

1/2 t. cinnamon

1 t. lemon zest (optional)

In a small bowl mix together the lemon juice and cornstarch.  Set aside.

In a sauce pan combine berries, water and sugar.  Stir over medium high heat for about 3 minutes, until blackberries are broken down. Stir in the cornstarch mixture and cook 1 to 2 minutes more until thickened.  Remove from heat and stir in the cinnamon.  

Serve over ice cream.  Keeps in fridge for about 2 weeks.  

If using fresh lemon juice also add in 1 t. lemon zest.